Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.

In a bowl, whisk together flour, baking powder, and salt.

In a separate large bowl, cream the butter and sugar together until light and fluffy.

Beat in the eggs, one at a time, mixing well after each addition. Add vanilla and almond extract.

Gradually add the dry ingredients to the wet ingredients, alternating with almond milk, beginning and ending with the flour mixture. Stir in sour cream.

Gently fold in the fresh cranberries and half of the sliced almonds.

Pour the batter into the prepared bundt pan, smoothing the top. Sprinkle remaining sliced almonds over the batter. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Once cooled, dust with powdered sugar.